Crunchy biscuits with almonds, walnuts and chestnut flour

L'atelier du miel et de la châtaigne

50g sachet 3.40 €
68.00 € / kg
Add to basket

These biscuits make a lovely treat with a cup of coffee

These biscuits, made with walnuts, almonds and chestnut flour, are extremely crunchy, and utterly lovely. They are made by l'Atelier du Sucre et de la Châtaigne, who have over 50 years of experience in creating delicious, mouth-watering treats such as these.

Maybe it would be going too far to claim that these biscuits could be classed as a health food, but it's still worth noting that chestnut flour is rich in minerals such as potassium and magnesium, calcium and iron. So don't feel too guilty about eating more than one at a time.

Composition :
Sugar, almonds and walnuts 28%, wheat, eggs, chestnut flour 6%
With this product, we recommend :
Antonio Mattei - Almond croquant
Antonio Mattei
From
7.95 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleineEtoile pleine
Pierre Torre - Honey from Corsica - Chestnut grove honey
Pierre Torre
250g jar
10.15 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleine
Customers who bought this product also bought :
L'atelier du miel et de la châtaigne - Crunchy almond biscuits made of chestnut flour
L'atelier du miel et de la châtaigne
50g bag
3.40 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleine
Maison Conquet - Country-Style Pate - Maison Conquet
Maison Conquet
160g Tin
4.20 €
François Sudreau - Goose rillettes
François Sudreau
From
4.00 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleineEtoile vide
François Sudreau - Duck rillette
François Sudreau
180g jar
4.90 €
Etoile pleineEtoile pleineEtoile pleineEtoile pleine

Reviews about : Crunchy biscuits with almonds, walnuts and chestnut flour

There is no reviews about the product yet Crunchy biscuits with almonds, walnuts and chestnut flour
Be the first to leave a review

Leave a review

Please describe your experience with this product : taste, texture, how you used it and maybe your favorite recipe or advice.

You must login or register to leave your opinion.

By browsing this website, you accept our privacy policy and the use of cookies. Learn more